There is a big story of my experience with preparing this dish first time.

We were in Sydney and invited by one of our friend for Ganesh Chathurthi. We thought of taking some sweet with us. But I did not know how to cook any sweet (because I don’t like any sweets). Then I found “Gajar ka halwa” recipe somewhere. But I did not know how much carrot should be used for that.

We asked one of our friend, and he gave us an idea that 2 kgs of gajar(carrot) will be sufficient, because after cooking the quantity of halwa will reduce (how convincing). So we bought 2 kgs of carrot & started grating. Believe it or not, I took almost 4-5 hrs to grate the carrot. By the time I finished with it, my hands were paining like anything. We had to reach their house for pooja at 11. It was around 9.30 and I realized the grated carrot was too much. But still I thought I will use all of them. At that time, I realized we were not having such a big vessel. One big vessel was there and that was used by my other friend who had prepared some pongal in that. I told her to remove the pongal from vessel, after that it took me around half an hour to clean the vessel!!!. Then I started cooking halwa. I absolutely had no idea how much time it will take. By some guesswork, I started adding all the ingredients. I did not know whether carrot was cooked or not(because at that time I did not know much of a cooking).

So finally by the time I finished my halwa, it was 12. When we reached their house it was 12.30 and the pooja was already finished. They had a nice laugh when I told my adventure. But the halwa turned out to be superb. It took 10 days for us to finish the remaining halwa, which we kept in refrigerator.

So now whenever I cook this I remember that incident and have a whole hearted laugh.

Without further boring you much about my stories, now goes the recipe,